Friday 25 March 2016

Chocolate Tris by Ernst Knam

3 hours to prepare Serves 12

I thought about giving up chocolate
but I am no quitter!

The dessert I introduce you today - the Chocolate Tris mousse cake - is a delicious recipe by the master chocolatier Ernst Knam.

It consists of 3 layers of mousse: a dark chocolate, a milk chocolate and a white chocolate mousse on a base of cocoa marquise.
The marquise is a pastry similar to a sponge cake. It has a very soft consistency and melts in the mouth, freeing a tempting taste of cocoa. It is a great base for cakes or, as in our case, in combination with mousses.
The mousse is a preparation characterized by a light and fluffy texture. They can be prepared according to many variations depending on the ingredients used. We will realize today 3 layers among which only the type of chocolate changes.

The preparation involves many simple steps, you just need a little of patience!
Then, the perfect balance between the sweetness and the creamy, delicate texture will make you touch heaven at first bite.

Here are ingredients for a 12-serving recipe (20-cm diameter baking pan):

For the cocoa marquise

30 g flour 00
320 g powdered sugar
5 eggs
90 g cocoa powder

For the dark chocolate mousse

125 g dark chocolate
2.5 g gelatine sheets
125 ml fresh cream
1 egg yolk
50 ml cow milk

For the milk chocolate mousse

125 g milk chocolate
2.5 g gelatine sheets
125 ml fresh cream
1 egg yolk
50 ml cow milk

For the white chocolate mousse

125 g white chocolate
2.5 g gelatine sheets
125 ml fresh cream
1 egg yolk
50 ml cow milk

  1. Preheat oven to 200°C
  2. Beat eggs yolks with powdered sugar until stiff for about 5 minutes
  3. Little by little, add the flour and the cocoa powder - both sifted - and keep whisking until the mixture is smooth and free of lumps
  4. In another bowl, beat the egg whites until stiff
  5. Add the egg whites to the egg mixture and stir gently with a spoon to mix well
  6. Pour the mixture on a baking tray covered by baking paper. Level it with a spoon so that it is 2-3 mm thick
  7. Bake the marquise at 200° for 15 minutes. Leave the marquise to cool a bit in the oven with the door open, then out of the oven. Sprinkle its surface with sugar
  8. Meanwhile, start preparing the dark chocolate mousse by melting the dark chocolate in a bain-marie and let it cool down
  9. Pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
  10. Place the egg yolk in a bowl and beat them until stiff for about 5 minutes
  11. Pour the milk into a saucepan and bring to a boil. Then, wring out the gelatine sheets and add it to the the milk. Slowly stir until gelatine melts and let it cool down
  12. Pour the fresh cream into a bowl. Use a whisk to whip the cream with wide strokes and continue to whip until soft peaks form
  13. Gradually add melted dark chocolate, egg yolk and milk to the whipped cream. Stir gently with a spoon to mix well
  14. Cut the marquise into a round shape with the same diameter as your spring-release tin. Cover the bottom of the tin with some baking paper and lay the marquise disk over it
  15. Spoon the dark chocolate mousse into the pan and level it. Place the tin in the fridge
  16. Now, prepare the milk chocolate mousse by following the same procedure as for the dark chocolate mousse (steps 8-13)
  17. When the mousse is ready, take the tin out of the fridge. Pour the milk chocolate mousse over the dark chocolate layer and level it. Place the tin back in the fridge
  18. At last, prepare the white chocolate mousse as for the previous ones
  19. When the white chocolate mousse is ready, take the tin from the fridge and pour it over the underlying layer. Level well and put it into the fridge to rest for at least 3 hours

Nutrition Facts are detailed in the table below. Data is provided per serving.

Auguri Piero!!!! (over and over again)

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